From the exotic to the traditional—last week’s brilliant “Rhuberry” pie was as innovative as this strawberry-rhubarb pie is traditional. This is my favorite summer pie. The crunchy, tart, light, almost-mysterious texture of rhubarb should be part of everyone’s repertoire.
1 Recipe Pie Crust
2 cups fresh strawberries, cleaned and quartered
5 cups fresh rhubarb, leaves cut off and diced into 1-inch pieces
¾ cup sugar
½ fresh lemon, squeezed
4 tablespoons quick-cooking tapioca
3 tablespoons unsalted butter, cut into small pieces
¼ cup cognac
¼ teaspoon salt
1 Egg beaten with a splash of milk, cream or half and half
- Preheat the oven to 400 degrees.
- Add the strawberry, rhubarb, sugar, tapioca (or whatever thickener you use), liqueur, and salt and thoroughly combine with a spatula. Let the combination sit for at least 20 minutes.
- Spray the bottom of a pie dish with Pam
- Roll out the bottom layer of crust, fit it over the pie dish and lightly form it to the shape of the dish
- Place the filling in the bottom crust and dot with butter
- Roll out the top crust and lay on top of the bottom crust, crimp the edges to your liking and slice holes in the top.
- Brush the top of the pie crust with the egg mixture and sprinkle with sugar.
- Bake on a cookie sheet on the middle rack at 400 degrees for 20 minutes, then turn the heat down to 375 and bake the rest of the way—until juices are bubbling.
- Let fully cool on a wire rack—at least a couple of hours.